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Salted Caramel Apple Trifle

Salted caramel apple trifle layers tender cinnamon apples, salted caramel, whipped cream, and pound cake in a chilled dessert. The make-ahead layers soften together as the trifle rests in the refrigerator.
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Prep Time 30 minutes
Cook Time 11 minutes
chilling 2 hours
Total Time 2 hours 41 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Cook the apples
  • 2 tbsp unsalted butter
  • 4 apples medium (about 1 1/2 pounds), peeled, cored, and cut into 1/2-inch pieces
  • 0.33 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.125 tsp kosher salt
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water
Make the whipped cream
  • 3 cups heavy cream cold
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract
Assemble the trifle
  • 1 16 oz pound cake prepared, cut into 1-inch cubes
  • 1 cup caramel sauce
  • 0.25 tsp fine sea salt divided

Equipment

  • 1 12-inch skillet
  • 1 hand mixer
  • 1 microwave
  • 1 5-quart trifle bowl

Method
 

Cook the apples
  1. Melt the butter in a 12-inch skillet over medium heat, then add the apples, brown sugar, cinnamon, kosher salt, and lemon juice. Cook, stirring often, for 8 to 10 minutes, until the apples are tender but still hold their shape.
  2. Stir the cornstarch and water together in a small bowl until smooth, then stir the mixture into the skillet and cook for 1 minute, until the juices are glossy and thickened. Transfer the apples to a shallow dish and cool completely.
Make the whipped cream
  1. Beat the heavy cream, powdered sugar, and vanilla in a chilled large bowl with a hand mixer for 2 to 3 minutes, until medium peaks form.
Assemble the trifle
  1. Stir 1/8 teaspoon of the fine sea salt into the caramel sauce. If needed, microwave the sauce in 10-second bursts until pourable, then let it cool to room temperature.
  2. In a 5-quart trifle bowl, layer half the pound cake, half the apples, 1/4 cup of the salted caramel sauce, and half the whipped cream. Repeat with the remaining pound cake, apples, 1/4 cup caramel sauce, and whipped cream, then drizzle the remaining 1/2 cup caramel sauce over the top.
  3. Cover and refrigerate for at least 2 hours and up to 8 hours. Sprinkle the remaining 1/8 teaspoon fine sea salt over the top just before serving.

Notes

For the cleanest layers, cool the cooked apples completely before assembling. Refrigerate covered for up to 3 days; freezing is not recommended because the whipped cream and trifle layers can lose their texture. For a gluten-free option, use gluten-free prepared pound cake.